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de in England
Twist or Peel:
When using a twist of lemon peel, rub outer skin of peel around the rim of
the glass to coat it with its natural oil. Add some of its oil to the drink by
twisting the peel over the glass. Then add the peel itself.
Fruit or Juices:
Wash fruit first. Slices should be 3/8 inch thick and slit up the center to
saddle on rim of glass. Keep garnished on a bed of ice or in a cool place. In
drinks containing fruit juices, you must pour the liquor in last.
Serving Beer:
Chill beer like champagne; surround with ice cubes and turn gently a few
times. Don't serve it too cold for it goes flat. Don't shake bottle or can
before opening. Open gently to prevent gushing. Once opened, serve promptly!
Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer
into center of glass, holding bottle or can at a high angle until a head comes
up. Then pour beer more slowly. Most people prefer a firm head, about 1 inch
deep.
Eggs:
To separate the white of an egg from its yolk, crack open on the edge of the
glass, then shift the yolk back and forth from one half shell to the other
until all the white drops into the glass. Always put the egg into the mixing
glass before the liquor. When shaker is used include (cubed or cracked) ice to
help blend the egg with the other ingredients.
Serving:
When serving the same cocktail for more than one, mix the drinks in one
batch. Set up all the glasses in a row and partially fill each glass (half).
Then go back and top off each glass.
To Flame Liquor:
(Brandy, Rum, Gin, Whiskey)
Prewarm the glass, vessel, and liquor. First preheat one spoon of liquor
over a flame and set afire. Then pour flaming liquor carefully into remainder.
It will set the rest aflame.
The Strainer:
Strain cocktails into serving glasses with a wire strainer.
Vermouth:
Vermouth is a white appetizer wine. It is often flavored with about 40
different herbs, roots, berries, flowers, and seeds. There are many vermouth
brand labels, each with its own formula. The dry (French) has a light gold
color and has a nutty flavor. Sweet (Italian) vermouth has a more syrupy
quality. Keep bottle corked or it will go stale.
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